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Hi, I'm Sheena.

Welcome to my portfolio and journal. 

I'm a freelance writer and photographer, activist, art director and the creative director of LOVER, an online magazine, editorial and visual content studio and (anti)model agency.

me@thisissheena.com

RECIPE: BAKED POTATO CHIPS WITH GARLIC AND HERBES DE PROVENCE

I don't trust anybody who doesn't like chips. I learned how to make them really early on in life but now that I live in Cannes, boy have I upped my chips game. I don’t mean to brag (yes I do) but these baked potato wedges have been described as “the best chips I’ve ever had ever”. All thanks to the seasoning sensation that is herbes de Provence.

You don’t have to go as far as beautiful Provence (though we went last year and stayed in Avignon) to enjoy a taste. Herbes de Provence is a simple herb mix that is a pantry staple in the south of France. But if you can’t source it, make your own. The ones I use are a blend of dried thyme, oregano, savory, rosemary and either marjoram or basil but you can use any combination that suits. Too easy. Have a play and your own herbes de Provence blend will make an excellent dry rub for white meats plus it’s perfect on roast veggies and is a fabulous addition to olive oil for dressing or dipping. But on these chips right? Oh la la.

Ingredients:

Olive oil
Potatoes
Garlic (Choose from a few finely minced cloves, garlic powder or flakes)
Herbes de Provence
Salt and pepper

Method: 

Preheat the oven to 210 degrees Celsius
Wash your potatoes and remove any eyes.
Slice horizontally into one centimeter rounds then cut into chips.
Line a tray with a sheet of baking paper or foil.
Drizzle the potatoes with olive oil making sure to coat them evenly (use your hands!)
Spread them across the sheet and sprinkle salt, pepper, garlic and herbes de Provence. (I shake in some cayenne too if I want a hit of spice.)
Bake for 25 minutes until perfect.

ROME EATS: PORCHETTA AT ER BUCHETTO

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